Place all of the ingredients in a stand mixer and knead on the "2" bread setting for 6-8 minutes until a smooth dough forms.  (Alternatively knead by hand for about double the length of time.) 

Form the dough into a ball, lightly spray the bowl with oil, return the dough to the bowl and cover loosely with plastic wrap.  Set in a warm place and let it rise for about 90 minutes or until doubled in size.

Punch the dough down with your fist.  Form the dough into a round and place it in a 10" banneton (recommended) or comparable loaf pan. Let the dough rise again for about one hour until nearly doubled in size. 

Preheat the oven to 425 degrees F.

If using a banneton, invert the bread onto a baking stone or sheet.  Spray the dough with water and use a long serrated knife to cut two 1/2 inch diagonal slashes into the dough.  Sprinkle with some extra rosemary and some coarse salt.

Bake the bread for 25 to 30 minutes, until it's a dark golden brown.  

NOTE:  You can also place the bread on a baking stone that's been preheated.  The baking stone absorbs the oven's heat and transfers it to the bread for an evenly crispy crust.  

Transfer the bread to a wire rack and let it cool.  Best enjoyed while still warm.  Also excellent toasted or made into grilled cheese sandwiches.

NOTE:  For the BEST flavor and texture results, wrap the dough tightly in plastic wrap before the first rise and let it sit in the fridge for at least 24 hours, punch it down occasionally, and then let it rise as normal at room temperature when you're ready to bake it (note, it will take longer since the dough is cold).